feel good food that's good for you

National Chocolate Week has come and gone and, despite promising another chocolate recipe for you last week, it never happened. But, it is never too late to post a healthy chocolate treat recipe, is it?

Much has been written in the past few years about the benefits of chocolate. In fact, far from being something to avoid, chocolate has over 40 health benefits. But, while there are a few good examples, the food and confectionary industry has hijacked the the more headline-grabbing findings to promote their far from healthy food products. It seems that anything with a sniff of dark chocolate – and especially cacao – is labelled healthy, good for you, helps fight heart disease, improves your mood, ups fertility, yada yada. Look closer, however, and you might find that most of these so-called healthy chocolates contain plenty of added sugar {in various guises}, added fat, calorific or nutritionally empty fillers, as well as serving sizes that perpetuate our tendency towards ‘portion distortion‘.

Today’s recipe errs mostly on the side of healthful, being modest in serving size, minimally and naturally sweetened, containing filling and healthy fat and protein, and with a whack of beneficial cacao. It gets better: they are also crisp on the outside and gooey in the middle. A win-win situation if ever I saw one.

Wonton wrapper: the size you need for this recipe is 3.25 x 3.25 inches.

The bought wonton wrappers I use are small and fairly innocuous in the scheme of things {see right image}, but here is recipe to make your own. I might try making a batch with chestnut flour, or at least spelt flour, and see how I get on. Here is a gluten-free recipe that depends on a specific proprietary flour blend. If you have a favourite wonton dough recipe – whether traditional or gluten-free – do let me know. Most brands are just flour, water, egg and a little salt {very few will use free-range or organic eggs, I imagine}.

If you aren’t making your own, look in your supermarket freezer section or a Chinese grocer and pick up a pack of the small ones for this recipe. As you only use about 12 of these wrappers per batch – unless you get carried away – you may want ideas for the rest of the packet.

Leftovers can go savoury. These little crackers look great, as do these steamed wonton ideas over at foodrepublic.com. This oddly titled but interesting article will spark your own ideas of what to do with these floppy little tiles of dough. I have in the past pushed oiled wonton wrappers into mini muffin tins to bake into brilliant little crispy cups. The baked cups can then be filled with sweet or savoury fillings. Eating one-bite treats is much more fun and convivial than knife and fork food.

And making and eating this one-bite treat is definitely fun.

Baked Chocolate Wontons

Most recipes of this ilk call for frying. This is so not necessary! Who needs the added complication and calories of frying when baking is just as good. If you are making these for a small gathering, first of all double or triple the recipe. But also make them up ahead of time and keep in an air-tight container, baking just before you wish to enjoy them. Oh, and the filling would be nice on pancakes, waffles, toast and slices of fruit. For vegans, use phyllo pastry cut into little squares and layer about three together per wonton.

I made my mixture a bit nubbly but, if you have a high-speed blender like I have, process to a ‘cream’ if you like.

1. Preheat the oven to 180C/350F. Line a baking tray with parchment/wax paper {preferably unbleached}.

2. Put everything but the dark chocolate and extra coconut oil in a food processor or blender {I use my Froothie}, and blend until smooth or almost smooth – your choice.

3. Spoon a teaspoon of the mixture into each wonton and top with a piece of chocolate. Brush a little water around the outer edge and pull edges over to make a triangle, or make other shapes if you like. I made a variety of shapes for you to choose from: ‘purse’, cylindrical and triangles.

4. Lightly brush each wonton with melted coconut oil, rapeseed oil or melted butter and place on the lined baking tray and bake in the oven for 10 minutes.

Serve hot with extra cacao powder, or a mix of cacao and unrefined icing sugar. Spices such as cinnamon, cardamom, and even five-spice, are all lovely to add either to the wontons or in the dusting garnish.

Note: A serving would be three-four wontons per person.

Variation: use a small banana instead of dates

Quick variation: halve dates and place a piece of chocolate and pecan on each half; wrap in a wonton and bake!

I have to admit it isn’t an original idea. I had something similar at a posh restaurant – phyllo though, stuffed with just some Valrhona chocolate and fried – but I wanted to do a healthier, waist-friendly version.

And clearly while i’m on my kimchi seeking adventure I’ve got wonton wrappers to pick up! It’s been far too long since I wontonned anything, and chocolate seems like the right thing to do. Lovely post and beautiful photos, Kellie!

What a wonderful idea for a healthy sweet snack, and we very rarely see you sharing dessert so this was a real treat for your readers. Aside from the wrappers, I have all of these ingredients to hand, so next time I’m shopping I’ll just keep an eye out for the wrappers.

oh.my.goodness. I just need you to know that I am reading this before bed time and all I will be able to think of through the night is this recipe- I will need it for breakfast! Maybe I will succumb and re-read the part about the 40 health benefits of chocolate x

I'm Kellie, an ex-pat American cancer health educator with a taste for global food - and big flavours - made with fresh, seasonal British ingredients. Food To Glow is mainly 'plant-based', but you will find the occasional decadent treat - usually with a healthy tweak. Although I'm an omnivore, I speak fluent vegan: most of my non-vegan recipes will have vegan alternatives, as well as gluten-free and soft food diet options where appropriate. All recipes are tested out on family, friends and/or my cancer nutrition classes at the Maggies Cancer Caring Centres. You are very welcome to read, comment and share!

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